Yogurt tortillas

Yogurt tortillas

Hubert Cormier
Hubert Cormier, Nutritionniste

Does making your own tortillas sound like a miracle? Before trying this recipe, I was sceptical, too. But since tortilla dough doesn’t need to rise, you can prepare all sorts of recipes in record time. Have some fun by varying the ingredients in the dough and filling.

15 min
8 large tortillas
5 à 8 minutes


  • 250 mL (1 cup) all-purpose flour
  • 125 mL (½ cup) buckwheat flour
  • 125 mL (½ cup) whole wheat flour
  • 5 mL (1 tsp.) baking powder
  • 250 mL (1 cup) Oikos plain Greek yogurt (0% m.f.)
  • 5 mL (1 tsp.) turmeric
  • 2.5 mL (½ tsp.) curry powder
  • A pinch of salt

Nutritional value, per serving :

Calories 141
Fat 2 g
Saturated fat 0.3 g
Cholesterol 1 mg
Sodium 99 mg
Carbohydrates 24 g
Fibre 1.8 g
Protein 7.6 g

Preparation steps

  • Preheat oven to 425 °F (220 °C).

  • In a large bowl, combine flours, baking powder and yogurt. Knead until dough is neither too firm nor too sticky (add a little water if dough is too dry, or flour if it’s too sticky).

  • Stir in turmeric and curry powder.

  • Form a large ball of dough and divide into 8 equal portions.

  • On a floured work surface, use a rolling pin to lower dough into form of a tortilla about 2 to 3 millimetres thick.

  • Using a fork, prick the dough to prevent bubbles from forming.

  • In a non-stick pan, cook each tortilla for about 2 minutes on each side.

  • Cut into triangles. Since tortillas are soft, you can grill them in the oven to get chips similar to Tostitos™.